Restaurant Kommilfoo is located on the Vlaamse Kaai in the centre of Antwerp in Belgium. It is managed by Chef Patron Olivier de Vinck and Lady of the House Inger Blancquaert. The couple have been managing the restaurant for more than 15 years and together they created a fine-dining hotspot on a premium location in Antwerp.

The interior of restaurant Kommilfoo is classic with modern touches. The dining room is bright, with big windows offering a view on the famous Vlaamse Kaai. White and brown are the main colours in the dining room and modern artworks decorate the walls. The atmosphere is comfortable and luxurious. For guests searching more privacy, the property also features a beautiful private dining room with a connecting separate kitchen upstairs. Up to fourteen guests can enjoy a private dinner or party here.

After graduating as a trader, Chef Patron Olivier de Vinck quickly found out that this profession was not the thing his dreams were made of. Olivier was asked to cook at the tennis-hockey club in Beerschot where he played, and it was here that he developed his passion for cooking. In the kitchen of this sports club he slowly developed his gastronomical philosophy. His dishes were based on luxurious products and were served to a demanding public. After this first experience with gastronomy, Olivier worked as a trainee at several famous restaurants abroad and also learnt a lot from the famous Belgian chef Eddy Van Malen, where he went cooking in his free time. In 1997, Olivier was ready for his own challenge and took over restaurant Kommilfoo in the centre of Antwerp together with his wife Inger. After a few years the couple got recognition from several gastronomic organisations, and the media followed. Their gastronomic dream was realised.

Today, Chef Patron Olivier de Vinck mixes classic and modern elements and cooks from his gut feeling. He only serves what he thinks is great, without following rules or guidelines. Because he did not had a traditional formation the chef dares to think outside the box, creating tasty dishes with pronounced flavours. He loves to work with local products but also uses international influences when they add an extra layer to the main product.

The chef is famous in Belgium for his signature dish with milk goat from the Pyrenees. He discovered this product in Spain at El Celler de Can Roca and interpreted it in his own way. The goats are six weeks old when they arrive at the restaurant and are processed entirely by the chef and his team. The signature dish is served in two parts. The first part are delicious cutlets with couscous and confit citron and herbs. The second part is the shoulder, cooked in a broth for seventeen hours and baked until crispy. It is served with Moroccan influences and chickpeas: a good example of the chef’s use of international ingredients when they are an extra value to the main product.

Sommelier Mario Meeuwesen is experienced and passionate about his beverages. He offers interesting wine arrangements with the chef’s menu, where the wines are included also in the main course. After the main course, he discusses the pairing for the cheese and the dessert with the guests, so they can choose something they really appreciate. Lady of the House Inger Blancquaert and her team take care of the service and do so in a professional, personal way.

Restaurant Kommilfoo is solid option for fine dining in the centre in Antwerp. A place to sit back and enjoy culinary delights ‘Kommilfoo’ (as it should be).

Written by Sven, Frank & Adriaan